Leading Cheshire wine writer and presenter and founder of The Wine School of Cheshire, Richard J Smith, (pictured below) is set to welcome Burgundy winemakers Michael and Fiona Ragg of Domaine Mischief and Mayhem to Cheshire on Friday 9th March when the two companies will present a tasting dinner together in the iconic Riedel Cellar at Cheshire’s leading luxury hotel, The Chester Grosvenor.
Richard said ‘I have known Michael and Fiona for several years now and it has been my pleasure to showcase their outstanding wines to our guests here in Cheshire. The Wine School of Cheshire is also proud to have a strong working partnership with The Chester Grosvenor and we wanted to show the fine wines, including rarer vintages, of Mischief and Mayhem together with Michelin Star Executive Chef Simon Radley’s outstanding cooking.”
The Riedel Cellar offers a truly memorable and unique private dining experience: hidden from the public gaze within the hotel’s ‘working’ wine cellar which extends beneath the bustling Eastgate Street in the heart of Chester’s historic city centre.
The Riedel Cellar was created for the hotel by renowned Austrian varietal crystal wine glass producer Riedel Glass. Richard was thrilled to first meet Georg Riedel at Harrods in 1992 when he experienced the incredible grape varietal specific glasses for the first time. Riedel Crystal wine glasses and decanters are widely used throughout The Chester Grosvenor.
Michael Ragg spent nearly ten years working with leading UK fine wine merchant Berry Bros. & Rudd before moving to Burgundy in spring 2003. Fiona is from an arts background, but she also worked with Berry Bros. & Rudd as a specialist consultant for four years, before moving to the region with Michael in 2003.
Michael said “together, we established Mischief and Mayhem: a winery, micro-négociant and domaine, created from scratch, and now with 14 vintages under its belt. This is a gradual process, a labour of love – indeed a lifetime’s work. We have lived permanently in the village of Aloxe- Corton since our move here in 2003. Little by little, over the intervening years, we have established a progressive, artisanal winery, dedicated to producing wines of the highest quality from across the Côte d’Or, encompassing many of the world’s greatest Pinot Noir and Chardonnay vineyards.”
When asked how the evening will be planned, Richard replied “We will welcome our guests at 7.45pm with a glass of our wine school’s house sparkling wine, The Gusbourne Estate Brut Reserve 2013, which will be enjoyed with matched canapés from Michel Star Executive Chef Simon Radley. Once we are seated Michael and Fiona will share their winemaking story and we’ll introduce the first of their fine wines to match our first course”.
He continued “Most of these truly outstanding wines are only ever produced in small numbers, averaging just 850 bottles per vintage. As we progress to each course Michael or Fiona will introduce each wine and its history and we’ll have more than sufficient time for questions during and after dinner. We plan to offer two wine pairings with each of four courses enabling guests to enjoy the best fine wine selection possible.”